TY - JOUR
T1 - Antioxidant activities of korean rice wine concentrates
AU - Jeong, Jae Wook
AU - Nam, Pil Woo
AU - Lee, Seung Joo
AU - Lee, Kwang Geun
PY - 2011/7/13
Y1 - 2011/7/13
N2 - The antioxidant activities of six Korean rice wine (KRW) concentrates were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and lipid/malonaldehyde (MA) assays. In the DPPH assay, the antioxidant activities of the KRW concentrates, including Maesilju (MSJ), Kookhwaju-1 (KHJ-1), Kookhwaju-2 (KHJ-2), Gugijaju (GGJ), Sasamju (SSJ), and Sogokju (SGJ), were 40%, 66%, 64%, 35%, 35%, and 63%, respectively. Furthermore, the concentrates inhibited the formation of MA from cod liver oil by 49%, 83%, 75%, 82%, 89%, and 90%, respectively, according to the lipid/MA assay. The sample wines were also analyzed for pH, titratable acidity, soluble solids (°Bx), and reducing sugars. The antioxidant activities of volatile extracts of the KRWs extracted by a solvent assisted flavor evaporation (SAFE) apparatus were evaluated by aldehyde/carboxylic acid assay. The volatile extracts of MSJ, KHJ-1, KHJ-2, GGJ, SSJ, and SGJ inhibited the oxidation of hexanal by 97%, 99%, 90%, 90%, 50%, and 51%, respectively. Among the nonvolatile extracts of KRWs, KHJ-2 showed the highest inhibitory effect on MA formation.
AB - The antioxidant activities of six Korean rice wine (KRW) concentrates were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and lipid/malonaldehyde (MA) assays. In the DPPH assay, the antioxidant activities of the KRW concentrates, including Maesilju (MSJ), Kookhwaju-1 (KHJ-1), Kookhwaju-2 (KHJ-2), Gugijaju (GGJ), Sasamju (SSJ), and Sogokju (SGJ), were 40%, 66%, 64%, 35%, 35%, and 63%, respectively. Furthermore, the concentrates inhibited the formation of MA from cod liver oil by 49%, 83%, 75%, 82%, 89%, and 90%, respectively, according to the lipid/MA assay. The sample wines were also analyzed for pH, titratable acidity, soluble solids (°Bx), and reducing sugars. The antioxidant activities of volatile extracts of the KRWs extracted by a solvent assisted flavor evaporation (SAFE) apparatus were evaluated by aldehyde/carboxylic acid assay. The volatile extracts of MSJ, KHJ-1, KHJ-2, GGJ, SSJ, and SGJ inhibited the oxidation of hexanal by 97%, 99%, 90%, 90%, 50%, and 51%, respectively. Among the nonvolatile extracts of KRWs, KHJ-2 showed the highest inhibitory effect on MA formation.
KW - antioxidant
KW - concentrate
KW - Kookhwaju
KW - Korean rice wines
KW - Sogokju
UR - http://www.scopus.com/inward/record.url?scp=79960060091&partnerID=8YFLogxK
U2 - 10.1021/jf200901j
DO - 10.1021/jf200901j
M3 - Article
C2 - 21591772
AN - SCOPUS:79960060091
SN - 0021-8561
VL - 59
SP - 7039
EP - 7044
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 13
ER -